
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:date>2019</dc:date>
  <dc:identifier>https://unilib.phaidrabg.rs/o:4476</dc:identifier>
  <dc:identifier>ISSN: 2620-1755 </dc:identifier>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:title xml:lang="eng">THE USEFULNESS OF DIETARY ESSENTIAL OILS MIXTURE SUPPLEMENTATION ON QUALITY ASPECT OF POULTRY MEAT</dc:title>
  <dc:creator id="https://orcid.org/0000-0002-5500-7010">Puvača, Nikola</dc:creator>
  <dc:creator>Popović, Sanja</dc:creator>
  <dc:creator>Peulić, Tatjana</dc:creator>
  <dc:creator>Ikonić, Predrag</dc:creator>
  <dc:creator>Spasevski, Nedeljka</dc:creator>
  <dc:creator>Kostadinović, Ljiljana</dc:creator>
  <dc:creator>Đuragić, Olivera</dc:creator>
  <dc:rights>http://creativecommons.org/licenses/by/4.0/legalcode</dc:rights>
  <dc:subject xml:lang="eng">Key words: phytobiotics, essential oil, broiler, poultry meat, meat quality</dc:subject>
  <dc:description xml:lang="eng">ABSTRACT: The main objective of this research was to determine the effects of dietary essential
oils mixture of thyme (Thymus vulgaris), oregano (Origanum vulgare) and rosemary (Rosmarinus
officinalis), on breast and thigh with drumstick composition, technological and sensory quality of
poultry meat. In order to realize the tasks set, biological trial was carried out with 840 Ross 308
strain broiler chickens equally distributed into three dietary treatments. The diets were
supplemented with no essential oils mixture (T1), essential oils mixture at 0.05% (T2) and
essential oils mixture at 0.10% (T3). On the basis of gained results, it can be concluded that in
breast and thigh with drumstick of experimental treatments protein content was statistically
significantly (p&lt;0.05) higher compared to control treatment. Additionally, in thigh with
drumstick fat content was significantly lower in treatments T2 and T3 relative to those reared
on control (without supplementation) diet, while in breast this difference was only numerically
different. Ca content, hydroxyproline and collagen contents, as well as relative content of
connective tissue proteins were also improved in treatments with addition of essential oils
mixture. Based on the technological property parameters of meat such as pH, colour, water
holding capacity and cook loss it is proved that essential oils mixture improved breast and thigh
with drumstick quality. Moreover, regarding the sensory quality attributes a higher overall score
for the breast and thigh with drumstick supplemented with essential oils mixture than for those
of the control group was recorded. The findings obtained in this study highlight the potential of
phytogenic feed additives as a tool to improve poultry meat quality and meet consumer
expectations.
</dc:description>
  <dc:language>eng</dc:language>
  <dc:source>vol. 2</dc:source>
  <dc:source>br. 6</dc:source>
  <dc:source>str. 335-343</dc:source>
  <dc:format>application/pdf</dc:format>
  <dc:format>335988 bytes</dc:format>
</oai_dc:dc>